Dairy-Free Homemade Fluffy Biscuits
Soft, buttery, and perfectly golden, these Dairy-Free Homemade Fluffy Biscuits are a delightful twist on the classic favorite, tailored for those avoiding dairy without sacrificing flavor. Made with pantry staples like all-purpose flour, coconut oil, and a simple almond milk and lemon juice "buttermilk" substitute, this recipe guarantees biscuits with irresistibly tender layers and a melt-in-your-mouth texture. A quick 15-minute prep time and a clever folding technique create height and flakiness that rival traditional biscuits, all while being completely plant-based. Perfect as a side for soups and stews, or a base for breakfast sandwiches, these easy, dairy-free biscuits are sure to become a staple in your kitchen. Serve them warm with your favorite spreads for a comforting treat the whole family will love!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 0.5 cup coconut oil, solid (not melted)
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and lemon juice, stir well, and let it sit for at least 5 minutes to create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until fully combined.
Add the solid coconut oil to the flour mixture. Use a pastry cutter or two forks to cut the coconut oil into the flour until the mixture resembles coarse crumbs.
Slowly pour the almond milk mixture into the flour mixture, stirring gently with a wooden spoon until just combined. Be careful not to overmix the dough.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a rectangle about 1-inch thick. Fold the dough in half, turn it 90 degrees, and pat it down again to 1-inch thickness. Repeat this process two more times to create layers, which will help the biscuits become fluffy.
Cut out biscuits using a floured 2.5-inch round cutter. Do not twist the cutter when pressing down as this can seal the edges and prevent them from rising properly.
Place the biscuits on the prepared baking sheet, leaving a small space between each. Gather any remaining dough scraps, gently reform, and cut additional biscuits.
Bake the biscuits for 10-12 minutes, or until the tops are pronounced golden brown.
Remove from the oven and allow to cool slightly before serving warm. Enjoy your dairy-free fluffy biscuits with your favorite toppings!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
